[WarescotFarm]

Hi, I am rearing chickens for the table, personal consumption

this is the first time and we are a little apprehensive but totally put off by doing the job ourselves 
However, is there another option? the abitoire we use for the pigs doesn't do chickens and local butchers have no idea

any advice most appreciated

E

[hughesy]

You will have trouble finding someone to do it for you unless you can hook up with a friendly like minded person who's willing to help out. It's not difficult to kill chickens or prepare them.
My personal opinion is that if you're gonna eat them you should be prepared to slaughter them.

[deepinthewoods]

absolutely. you need to learn how to quickly and humanely dispatch a chicken. you may have to do it as a matter of mercy in case of illness or animal attack.

[Fowlman]

absolutely. you need to learn how to quickly and humanely dispatch a chicken. you may have to do it as a matter of mercy in case of illness or animal attack.

Couldnt agree more. There are courses that can show you how its done properly.

[WarescotFarm]

Thanks, I have looked it up on utube, but I guess I would rather watch it done a couple of times first I would hate to get it wrong and hurt the chicken 
A course is a\ good idea, thanks! 

[AllenFrost]

I am doing the same thing next Saturday.  I have everything prepared, like a cone to kill them, large pot of hot water to loosen the feathers and an outdoor sink to do the cleaning.  I have never done it before but have read a few books on it and watched some videos and read some blogs on the internet.  I am sharpening my knives and am getting a friend to come over to help me.  I am sure we can figure it out.  I am processing about ten roosters that are 15 weeks old and I think after one or two we will have the process running like a clock.  Good Luck! ; And let us know how it goes.

[deepinthewoods]

to be effective the water needs to be as close to boiling as poss, maybe try a gas burner under it
 
good luck. do it quickly and firmly, it takes a bit more strength than you might expect.

[Sylvia]

And better to pull too hard than not hard enough. Or you could give them a good hard whack on the back of the head with something hard and heavy, then, with a VERY sharp knife cut their throat, holding the head downwards so that they bleed properly.

[AllenFrost]

I am using the "killing cone" which is a metal funnel which holds the bird upside down, while his head and neck stick out.  You can then sever the carotid artery and jugular vein to bleed the bird out while the bird is held securely by the cone.  I am told this method is the most humane, but then I am not a chicken so I don't know.   

[deepinthewoods]

personally. whilst i know the killing cone is very popular, it doesnt appeal to me because im sure the chook must be totally freaked out by being put upside down with its head thro a hole. i despatch by quietly picking the bird up, stroking and talking to it, then holding it very firmly with one hand pull its neck with the other. i dont bleed and i hang for a few days feathered and entire.

[hughesy]

I agree with deepinthewoods. I usually carry the bird away from the others, do the deed using what is commonly referred to as the "broomstick" method, then hang the bird whole for a couple of days before processing. Sometimes pluck straight away sometimes leave depending on how busy I am. It's best to do it at dusk when the birds are in their shed and calmed by the failing light therefore avoiding any kerfuffle caused by trying to catch the one you want.

[Sylvia]

DEFRA will send you a free booklet on humane poultry slaughter.

[AllenFrost]

personally. whilst i know the killing cone is very popular, it doesnt appeal to me because im sure the chook must be totally freaked out by being put upside down with its head thro a hole. i despatch by quietly picking the bird up, stroking and talking to it, then holding it very firmly with one hand pull its neck with the other. i dont bleed and i hang for a few days feathered and entire.

I have no idea about the emotional state of the chicken as I have never done this before.  I am only going by what I have read and I am open to other options.  I also want what is best for the chicks.  What I don't understand and have never read about before is hanging the birds for days. The way it is done here is the gutted and plucked bird is immediately put in a bath of ice water to begin to chill it before it is refrigerated or frozen.  How is it that the birds do not begin to decompose, unless it is of course very cool?  This time of year in North Carolina it can get very hot and I imagine the birds smelling and attracting scavengers.  Can someone comment on how this works?  Thanks

[deepinthewoods]

hanging is a matter of taste and i would only hang in a cool environent!!! sorry, forgot you were in the states.
i would 'do' one first, then work out how you think it should be done.
 
here is the link to the humane slaughter associations advice
http://www.hsa.org.uk/Information/Slaughter/Poultry%20slaughter.htm